A comforting meal has the power to transport you. The scrumptious smells wafting past your nose start the nostalgic film projector of your mind — memories of childhood with jubilant days gone by, and a parent’s loving care. It makes you feel warm and cozy; it tastes like home. This classic pot pie recipe has a vegetarian twist that is packed with flavor and a healthy dose of vegetables that leave you wanting more. It’s perfect for those cold final days of winter and late season blizzards that we sometimes enjoy in Bend. The recipe makes two golden pies. Serve one for dinner and save the other for an effortless night. The whole family will enjoy this savory gravy topped with a flaky crust — comfort food at its finest!
GOLDEN POT PIE
3 cups of diced potatoes
1 3/4 cups sliced carrots
1 cup butter
1 onion, chopped
1 cup all-purpose flour
1 tsp. salt
2 tsp. fresh thyme
pepper to taste
3 cups vegetable broth
1 1/2 cups milk or oat milk
1 can garbanzo beans
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust
- Preheat oven to 425. Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil, reduce heat, cook 8 minutes or until crisp but tender. Drain.
- In a skillet, melt butter over medium heat. Add onion; cook until translucent. Stir in flour, salt, pepper, thyme, and slowly add broth and milk, continually stirring until thickened. Add vegetable mixture. Remove from heat.
- Unroll pie crust into two 9-inch pie plates. Add the filling. Place remaining crusts over the filling, trim, seal and cut slits in tops.
- Bake for 35 minutes or until lightly brown.